Agrobiology 

Overview

Sustainable production of animals and plants

Students choose one of three tracks: 

• Animal Science

• Crop Nutrition and Health

• Organic Agriculture and Animal Science/Crop Science (single degree or double degree)

and tailor their degree with elective courses on top of the mandatory courses of their track. Finally the master’s thesis can be completed either in a university research context or a company R&D environment. The MSc in Agrobiology from Aarhus University  builds on solid, biological knowledge of sustainable animal and plant production, set in the perspectives of health, welfare, product quality, and environmental impact. Graduates will be well equipped to work with both producers and end-users in agricultural production, and to communicate effectively about their field in the public arena.

An international degree

The international character of the challenges facing agricultural production and the science underpinning the MSc in Agrobiology make the international perspective an intrinsic part of this degree and its learning environment. The programme hosts international students from all over the world, and many students take advantage of the opportunity to study outside Denmark for a semester at one of our partner universities or as part of our double-degree programme in Organic Agriculture and Food Systems, www.eur-organic.eu. The double-degree status of this programme means that students receive both a master’s degree from Aarhus University and a master’s degree from the partner university at which they choose to complete the rest of the degree. Read more about this programme on its individual programme page.

Career profile

Students on the programme have a strong basis within their track, combined with an individual profile through choice elective subjects. This creates very flexible career opportunities in the agricultural and food sector, both nationally and internationally. Typical job opportunities will be in consulting services for primary production, in agriculture and food-related industries, in teaching and research or in public administration and bodies such as the EU.